Allergy-Free Thin Mints

Ready in : 45 mins

Allergy-Free Thin Mints could be just the gluten free and dairy free recipe you've been looking for. For 5 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 28 calories, 0g of protein, and 2g of fat per serving. This recipe serves 100. This recipe is liked by 19 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. If you have ener-g egg replacer, baking soda, my basic flour mix, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 9%, which is improvable.

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

baking powder

0.5 tablespoon

baking soda

0.75 teaspoon

tablespoons hershey's “special dark” cocoa powder

0.25 cup

tablespoons dairy-free

0.5 cup

dairy-free

5 tablespoons

ener-g egg replacer

1.5 teaspoons

my basic flour mix

1.5 cups

granulated sugar

0.75 cup

peppermint extract

3.75 teaspoons

salt

100 servings

applesauce

2 tablespoons

vanilla extract

2 teaspoons

xanthan gum

0.75 teaspoon

Cooking in Steps

1
Measure flour mix, using a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife.

flour mix

all purpose flour

measuring cup

knife
2
Whisk with the xanthan gum, cocoa powder, baking powder, baking soda, and salt.

baking powder

cocoa powder

baking soda

xanthan gum

salt

whisk
3
Whisk well, breaking up any lumps of cocoa powder. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, beat shortening and granulated sugar on medium speed, about 2 minutes till fluffy.

granulated sugar

cocoa powder

shortening

stand mixer

whisk

bowl
4
Add vanilla extract, applesauce, and egg replacer, and mix till combined, about 30 seconds.

vanilla extract

egg replacer

applesauce
5
Add dry ingredients to stand mixer, in two batches, mixing on medium-low speed, until fully combined, scraping down sides of bowl as necessary.Using a rubber spatula, transfer cookie dough to a sheet of parchment paper. Mold into a ball.

baking paper

stand mixer

spatula

bowl
6
Cut in half, and transfer one half to a second sheet of parchment. Cover both with a top sheet of parchment paper, and use the palm of your hand to press dough down into disks.

dough

baking paper
7
Roll out dough to 1/8th-inch thick. I like to use my trusty rolling pin rings to do this.

dough

roll

rolling pin
8
Transfer rolled out dough to a cutting board, or trays, and chill in fridge at least 2 hours until firm.Preheat oven to 325F.

dough

cutting board

oven
9
Remove one sheet of dough from fridge, and peel off top sheet of parchment. Using a 1 -inch biscuit cutter cut out cookies.

biscuits

dough
10
Transfer to parchment lined baking tray, spacing cookies about 1-inch apart. You may want to use a frosting spatula to transfer the cookies. You should be able to fit about 24 cookies per baking tray.

frosting

cookies

offset spatula

baking pan
11
Bake in center of the oven 10 minutes, till set.

oven
12
Transfer tray to cooling rack, and let cool on tray 5 minutes, before transferring cookies to cooling rack to cool to room temperature. Repeat with remaining dough, gathering up scraps and re-rolling until youve used it all. I sometimes roll it out and stick it in the freezer for a few minutes to get it to firm up again.Once cookies have cooled to room temperature, dump them all into a freezer safe container, and stick them in the freezer, uncovered for about 30 minutes to chill. This will simplify the coating process.

cookies

dough

roll

wire rack
13
Combine chocolate chips and shortening in a microwave safe bowl, and melt in microwave, stopping to stir about every 30 seconds, for a total of about 2 minutes. Do not overcook, as chocolate burns easily.

chocolate chips

shortening

chocolate

microwave

bowl
14
Remove from microwave, and stir till smooth.

microwave
15
Add peppermint extract, and mix in well.

peppermint extract
16
Remove a handful of the chocolate wafers from the freezer. You will be making these cookies one at a time. Drop one cookie into the melted chocolate mixture. Use a fork to flip it once, so both sides are now coated. Use the fork to lift the cookie out of the chocolate mixture, and run the bottom of the fork along the edge of the bowl, wiping off the extra drips of chocolate. Set coated cookie down on parchment lined baking tray. Repeat, until youve coated all the cookies. You can let them set at room temperature, but I speed up the process by sticking them in the fridge for about 30 minutes, till set. Once the cookies have set, store them in an airtight container, between layers of parchment or wax paper. Keep them in the fridge, or, for longer-term storage, keep them in the freez

chocolate wafer cookies

chocolate

cookies

baking pan

wax paper

bowl

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Allergy-Free Thin Mints

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

baking powder

0.5 tablespoon

baking soda

0.75 teaspoon

tablespoons hershey's “special dark” cocoa powder

0.25 cup

tablespoons dairy-free

0.5 cup

dairy-free

5 tablespoons

ener-g egg replacer

1.5 teaspoons

my basic flour mix

1.5 cups

granulated sugar

0.75 cup

peppermint extract

3.75 teaspoons

salt

100 servings

applesauce

2 tablespoons

vanilla extract

2 teaspoons

xanthan gum

0.75 teaspoon

Cooking in Steps

1 Measure flour mix, using a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife.

flour mix

all purpose flour

2 Whisk with the xanthan gum, cocoa powder, baking powder, baking soda, and salt.

baking powder

cocoa powder

baking soda

xanthan gum

salt

3 Whisk well, breaking up any lumps of cocoa powder. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, beat shortening and granulated sugar on medium speed, about 2 minutes till fluffy.

granulated sugar

cocoa powder

shortening

4 Add vanilla extract, applesauce, and egg replacer, and mix till combined, about 30 seconds.

vanilla extract

egg replacer

applesauce

5 Add dry ingredients to stand mixer, in two batches, mixing on medium-low speed, until fully combined, scraping down sides of bowl as necessary.Using a rubber spatula, transfer cookie dough to a sheet of parchment paper. Mold into a ball.

6 Cut in half, and transfer one half to a second sheet of parchment. Cover both with a top sheet of parchment paper, and use the palm of your hand to press dough down into disks.

dough

7 Roll out dough to 1/8th-inch thick. I like to use my trusty rolling pin rings to do this.

dough

roll

8 Transfer rolled out dough to a cutting board, or trays, and chill in fridge at least 2 hours until firm.Preheat oven to 325F.

dough

9 Remove one sheet of dough from fridge, and peel off top sheet of parchment. Using a 1 -inch biscuit cutter cut out cookies.

biscuits

dough

10 Transfer to parchment lined baking tray, spacing cookies about 1-inch apart. You may want to use a frosting spatula to transfer the cookies. You should be able to fit about 24 cookies per baking tray.

frosting

cookies

11 Bake in center of the oven 10 minutes, till set.

cookies

dough

roll

13 Combine chocolate chips and shortening in a microwave safe bowl, and melt in microwave, stopping to stir about every 30 seconds, for a total of about 2 minutes. Do not overcook, as chocolate burns easily.

chocolate chips

shortening

chocolate

14 Remove from microwave, and stir till smooth.

15 Add peppermint extract, and mix in well.

peppermint extract

chocolate wafer cookies

chocolate

cookies

Nutrition ?

Similar Recipes

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

1
Measure flour mix, using a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife.

2
Whisk with the xanthan gum, cocoa powder, baking powder, baking soda, and salt.

3
Whisk well, breaking up any lumps of cocoa powder. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, beat shortening and granulated sugar on medium speed, about 2 minutes till fluffy.

4
Add vanilla extract, applesauce, and egg replacer, and mix till combined, about 30 seconds.

5
Add dry ingredients to stand mixer, in two batches, mixing on medium-low speed, until fully combined, scraping down sides of bowl as necessary.Using a rubber spatula, transfer cookie dough to a sheet of parchment paper. Mold into a ball.

6
Cut in half, and transfer one half to a second sheet of parchment. Cover both with a top sheet of parchment paper, and use the palm of your hand to press dough down into disks.

7
Roll out dough to 1/8th-inch thick. I like to use my trusty rolling pin rings to do this.

8
Transfer rolled out dough to a cutting board, or trays, and chill in fridge at least 2 hours until firm.Preheat oven to 325F.

9
Remove one sheet of dough from fridge, and peel off top sheet of parchment. Using a 1 -inch biscuit cutter cut out cookies.

10
Transfer to parchment lined baking tray, spacing cookies about 1-inch apart. You may want to use a frosting spatula to transfer the cookies. You should be able to fit about 24 cookies per baking tray.

11
Bake in center of the oven 10 minutes, till set.

13
Combine chocolate chips and shortening in a microwave safe bowl, and melt in microwave, stopping to stir about every 30 seconds, for a total of about 2 minutes. Do not overcook, as chocolate burns easily.

14
Remove from microwave, and stir till smooth.

15
Add peppermint extract, and mix in well.